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Potato's and Borage's gnocchi
Potato’s and Borage’s gnocchi
It’s been quite long time since I posted last recipe. Here I am again! Today I propose a genuinely nice and tasty recipe with a special vegetable: Borage’s and potato’s gnocchi. Let’s start with the properties and benefits of borage: Still little known, borage boasts several properties and benefits: Antioxidant and anti-inflammatory, useful for combating diseases related to the inflammatory…
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ITALIAN GNOCCHI! Potatoes 1 kg Flour 00 300 g Egg 1 salt To prepare the gnocchi, start by boiling the potatoes: place the potatoes in a large pot and cover with plenty of cold water. From the moment the water is boiling, count about 30-40 minutes, depending on their size; take the fork test and if the prongs enter without difficulty in the middle then you can drain them. Peel them while they are still hot and immediately crush them on the flour that you will have poured on the pastry board. Then add the lightly beaten egg with a pinch of salt and knead everything with your hands until you get a soft but compact dough. Remember that if you work too hard, the gnocchi will become hard during cooking, so just mix the necessary dough. Take a part of the dough and spread it with the tips of the fingers to obtain “bigoli”, that is the strands, 2 cm thick; to do this, brush the pastry board, from time to time, with some semolina. In the meantime, cover the remaining dough with a kitchen towel to prevent it from drying out. Then cut the loaves into small pieces and pressing lightly with your thumb, drag them on the gnocchi line to obtain the classic shape. If you do not have the gnocchi line, you can use a fork and drag it on the prongs; also in this case, use the semolina flour to avoid sticking. As you prepare the potato gnocchi arrange them on a tray with a slightly floured tea towel, well spaced from each other. If you intend to cook them you can pour them in boiling salted water; as soon as they come to the surface the gnocchi are considered cooked and then ready to be drained and seasoned. #gnocchi #italiangnocchi #kitchen #cooking #igfood #italianrecipes #varese #cantello #cheflife #personalchefvarese #scuolacucinavarese #scuolacucina (presso Cucino di te) https://www.instagram.com/p/BpjPs0fBXBZ/?utm_source=ig_tumblr_share&igshid=11cbhldr1y352
